26. Spinach Puree.
Clean, wash, and pick two pounds of spinach. Put it in a pan with one pint of water, boil till it is quite soft, pass it all through a sieve, add three ounces of butter, and pepper and salt to taste. If the purée is too thick, add a little more warm water. Serve with fried bread cut into dice. This is a very simple but delicious purée.